Toffee
"Pour over toasted coconut, any kind of toasted nuts and I have used this for homemade turtles too!"
- Ready In:
- 32mins
- Ingredients:
- 4
- Yields:
-
30-60 1x1 inch pieces
- Serves:
- 30-60
ingredients
- 1⁄2 cup butter
- 1 (300 ml) can sweetened condensed milk
- 5 tablespoons golden syrup
- 1⁄2 cup brown sugar
directions
- Mix all ingredients in a medium pot on low/med heat for 1/2 hour stirring constantly.
- It should not be boiling as the sugar will burn. The longer you cook the toffee, the harder (and darker) it gets.
- To test your consistency, keep a small cup of icy water next to you, when you think it is ready spoon a very small amount into the icy water. After it has cooled you can see how firm it is.
- This toffee can range from very soft (25 mins cooking) to so hard that you must break it instead of cutting it once it has set(40 mins).
- Pour onto a pan lined with parchment paper and allow to cool completely.
- Either cut (softer toffee) or break (harder) into small pieces.
- Enjoy!
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Reviews
-
I made this toffee to put on popcorn. I wanted something a little different. I cooked it on the top of the stove for 20 minutes on low.. you have to stir all the time.. so 20 minutes of stirring is a lot. I had the popped corn in the oven so poured the stuff over the popcorn. It tasted like butterscotch pudding to me. So I then baked it on the corn for about 25 minute.. Different.. it did get crunchy... but has a butterscotch pudding taste.
